Smitten Kitchen, peanut butter brownies Thank-you, Deb of Smitten Kitchen.
Peanut Butter Choc Chip Brownies
Adapted very slightly from Smitten Kitchen (mainly for ease of converting Imperial to Metric, and because I'm a bit slack and didn't read the recipe properly)
250g butter, softened in microwave
1 3/4 cups caster sugar
1 cup peanut butter (I used crunchy because I like it on my toast, but next time would definitely go creamy)
2 large free-range eggs
2 cups of plain flour
250g chocolate chips (I used dark, but would give milk a go next time)
To make brownies:
Preheat oven to 180 celsius. Grease a 20cm x 30cm baking pan, then line with baking paper and grease the paper.
Use electric mixer to beat butter and sugar until pale and creamy. Add peanut butter and beat until incorporated. Beat in eggs, then add choc chips and stir until combined. Add flour and stir until just combined.
Spread batter into baking dish, smoothing the top with a spatula or damp hands.
Bake until brownies are golden brown and a bit puffy - mine only took 30 minutes and were already getting a bit overly golden on the edges.
I let mine cool in the pan overnight, but I think I would have been better to cut them to size after an hour of cooling.
|Straight out of the oven - edges looking a bit brown...|
|Ooh, look at that cross-section with all those choc chips!|
|All cut up and ready to eat!|